GOOEY Chocolate Brownies

Heat_Wave

You know the ones I mean.. two seconds in the microwave and they turn into a chocolate mudpie :P

I've tried millions of chocolate brownie recipes over the years and they all turn out hard/spongy.

Would anyone have a recipe for said gooeyness?

huskerdu

I use Rachel Allens recipe. THe instructions say to cook for 19-25 minutes.

If I cook them for 19 minutes, they are pretty gooey. The middle ones nearly have to be eaten with a spoon
and they go lovely and runny when heated in the microwave.

Here is the recipe

175g dark choc
175g butter
25g cocoa powder
3 eggs
225g caster or soft brown sugar
1 tsp vanilla extract
100g plain flour
75g chopped haxelnuts

Melt the choc, butter and cocoa powder.
In a separate bowl, whisk the eggs, sugar and van extract for 2 minutes
Add the melted mixture and fold in the flour. Add the hazelnuts, if used.

Bake in 20cm*20cm tin for 19-25 minutes.

leahyl

Chocolate Brownies from the Primrose Bakery book are the NICEST I have EVER had.

I don't have the recipe I'm afraid (it's in a book at home) and I tried googling it but I couldn't find it - but trust me they are NOM

Heat_Wave

leahyl wrote: »

Chocolate Brownies from the Primrose Bakery book are the NICEST I have EVER had.

I don't have the recipe I'm afraid (it's in a book at home) and I tried googling it but I couldn't find it - but trust me they are NOM

Are they gooey though? :P

phormium

If you have tried loads of recipes and none are gooey then my guess is you are over cooking them. It is very easy to over cook brownies, they actually need to be taken out of the oven slightly underdone.

huskerdu

phormium wrote: »

If you have tried loads of recipes and none are gooey then my guess is you are over cooking them. It is very easy to over cook brownies, they actually need to be taken out of the oven slightly underdone.

Very true.
THe Rachel Allen brownies cooked for 19 minutes are completely different to when cooked for 25 minutes.

Tree

Is the OP looking for the fudgier brownies that resemble chocolate fondant more than brownies? Sort of like the brownie coffee angel do, fudgelike when cold, melty when hot?

Scruffy...The Janitor

I've no idea where this recipe came from. Could even have been boards somewhere (been lurking a lot longer than I've had my account. lol) So I dunno where credit is due.
I've found these always come out fudgey rather than cakey.

I think it should go without saying but for the chocolate in this recipe, I never use anything that I wouldn't eat by itself.



Ingredients:

185g Butter
185g Good quality Dark Chocolate (For melted mixture)
85g Plain Flour
40g Cocoa Powder
50g White Chocolate (Chopped in to chunks)
50g Dark Chocolate (Chopped in to chunks)
3 Large Eggs
275g Golden Caster Sugar (Normal Caster Sugar Will Do


Method:

1. Preheat the oven to fan 160 deg. Celsius/Conventional 180 degrees/Gas mark4
2. Cut the butter in to cubes and break the chocolate for melted mixture in to smallish pieces. Melt the two ingredients together, either in the microwave or using a bain marie. Once it's melted let the mixture cool a little
3. While waiting for it to cool, grease a 20cm square tin lightly with butter and cut out a square of baking paper to line the bottom
4. Mix the eggs and sugar in a mixer until thick and creamy
5. Pour melted chocolate mixture in to egg mix and continue to mix
6. Sieve flour and cocoa powder and add to the mixture. Mix well
7. Gently stir in white and dark chocolate chips
8. Pour mixture in to prepared tin, making sure it's evenly distributed and touching the corners
9. Put in the oven for 25 minutes. When time is up, take it out and give the tin a shake. If the brownie is wobbly in the middle, it is not quite done and you should put it back for a few minutes. When it is ready, the top should have a shiny, papery crust.
10. Take it out and use a flat spatula to cut around the edge. Leave for a few minutes to cool in the tin before turning out on to a wire cooling rack.
11. Chop in to portions and serve while still a little warm



Brownies will keep in an airtight container for a good week. Can also be frozen

leahyl

Heat_Wave wrote: »

Are they gooey though? :P

VERY!

Well they're gooey enough for me!

Heat_Wave

Tree wrote: »

Is the OP looking for the fudgier brownies that resemble chocolate fondant more than brownies? Sort of like the brownie coffee angel do, fudgelike when cold, melty when hot?

Exactly what I'm looking for!

leahyl

Heat_Wave wrote: »

Exactly what I'm looking for!

I've never heated my brownies up but they are fudgy, like what the other poster described, whey they are cold, so I'd say they would be very moist and gooey when heated

I'll try stick up the recipe at some stage over the weekend :-)

Heat_Wave

leahyl wrote: »

I've never heated my brownies up but they are fudgy, like what the other poster described, whey they are cold, so I'd say they would be very moist and gooey when heated

I'll try stick up the recipe at some stage over the weekend :-)

I'd really appreciate that Leah, thank you!

My plan is to bake a variety of different batches during the run up to Christmas, take photos of each batch, freeze them, and post the photos on this thread.

Where is Coffee Angel btw? Are they homemade brownies?

Avoca do amazing 'Raspberry Cheesecake Brownies' for people's information

Starving now!

Tree

They're on South Ann St and they have a van on by the convention centre where they sell amazing coffee. I'd bet their brownies are homemade, they don't come wrapped. The OH brings them home sometimes, in a brown paper bag that's become transparent from the nice fats trying to escape

The Green Pixie

I find this recipe FAB.
http://www.food.com/recipe/best-gooey-brownie-recipe-ever-498662


In an 8"x8" I bake them for exactly 23 mins and they come out perfect.
But every oven is different.